SNOWCAPPED BUTTERNUT SQUASH

Snowcapped Butternut Squash image

I first prepared this side dish in my high school home economics class. The cool sour cream sauce makes it irresistible, even to those people who usually don't care for squash. -Karen Peterson-Johnson, Salt Lake City, Utah

Provided by Taste of Home

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
1 medium onion, halved and thinly sliced
2 tablespoons butter
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon dill weed
Dash pepper
Additional dill weed, optional

Steps:

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. , In a skillet, saute onion in butter until tender. remove from the heat. Stir in sour cream, salt, dill and pepper. Drain squash and transfer to a serving bowl; top with sauce. Sprinkle with additional dill if desired.

Nutrition Facts : Calories 176 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 260mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.